Pumpkin Spinach Toddler Muffins

Prep Time:
15 mins

Cook Time:
20 mins

Additional Time:
10 mins

Total Time:
45 mins

Servings:
24

Yield:
2 dozen muffins

Ingredients

Directions

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Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.




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   Combine pumpkin purée, eggs, oil, and maple syrup in a bowl.



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   Whisk flour, oats, baking powder, baking soda, ground cinnamon, and ground nutmeg together in a bowl until evenly blended; stir into pumpkin mixture. Stir in spinach until evenly dispersed throughout batter.



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   Divide batter among the prepared muffin cups, filling each ⅔ full.



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   Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes, then transfer muffins to a wire rack to cool completely.

You can substitute rice flour for whole wheat flour and applesauce for olive oil, if desired.

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Nutrition Facts (per serving)